Instructions

• 1 Boil arbi until tender but not mushy. Peel and cut into medium pieces.
• 2 Heat ghee in a pan. Add cumin seeds and let them splutter. Add chopped green chilies and ginger; sauté briefly.
• 3 Add tomato puree and cook until the raw smell goes away and ghee starts separating.
• 4 Add arbi pieces, rock salt, and optional chili powder. Stir gently to coat the arbi with masala.
• 5 Add 1 cup water, mix well, and simmer for 8–10 minutes until flavors blend and curry thickens slightly.
• 6 Garnish with fresh coriander leaves and serve warm with vrat ki roti, puri, or sama rice.